Quick Vegan Chili Recipe

by Lucia Stansbie

INGREDIENTS

1 onions, diced
3 tbsp olive oil
2 garlic cloves, squashed
2 tbsp tomato puree
2 diced peppers
1 handful of kale
1 x 400g tins of tomatoes
750ml of veg stock
1 x 400g tin black beans, drained & rinsed
1 x 400g tin lentils, drained & rinsed
sea salt & pepper
a pinch of sugar

SPICES

1 tbsp cumin seeds
Pinch of chilli/cayenne
1 tbsp smoked paprika
1 tsp ground cinnamon

METHOD

1. Using a large pot on medium heat fry the garlic, tomato paste, spices and herbs with the olive oil, until it is infused (around a couple of minutes) with the flavours being careful not to burn the garlic and spices.
2. Add the onion and sauté until golden, then add the veg and a pinch of salt and fry for another couple of minutes. Add the tomatoes, stock, lentils, black beans, salt & pepper and a little sprinkle of sugar to balance tomato acidity. Put the lid on, bring to boil on high heat, then reduce heat to medium for 15 mins. Stir frequently to make sure the chilli doesn’t stick to the bottom of the pot. Add a splash of water if needed.
3. Once the veg & beans are nicely tender, season to taste. Ladle into bowls and top generously!

Serving suggestions: I love this chilli on the top of cauliflower rice or brown rice, adding some fresh coriander and coconut yogurt on the top!